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It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures. A molecular gastronomy dessert served with liquid nitrogen. Nicholas Kurti, Hungarian physicist, and Hervé This, at the INRA in France, coined "Molecular and Physical ...
Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three axes, as cooking was recognized to have three components, which are social, artistic, and technical.
Hervé This (French: [ɛʁve tis]; born 5 June 1955 in Suresnes, Hauts-de-Seine, sometimes named Hervé This-Benckhard, or Hervé This vo Kientza) is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France. His main area of scientific research is molecular gastronomy, that is ...
Homaro Cantu. Homaro "Omar" Cantu Jr. (September 23, 1976 – April 14, 2015) was an American chef and inventor known for his use of molecular gastronomy. As a child, Cantu was fascinated with science and engineering. While working in a fast food restaurant, he discovered the similarities between science and cooking and decided to become a chef.
Reverse spherification is a method of molecular gastronomy. This method is similar to spherification, different in that it is used to enclose liquid containing alcohol content, as well as liquid with calcium content such as milk and yogurt. When the liquid containing alcohol or calcium salt is dropped into an alginate bath, the liquid will draw ...
Moto was a molecular gastronomy restaurant in the Fulton River District of Chicago, Illinois known for creating "high-tech" dishes which incorporate elements such as carbonated fruit, edible paper, lasers, and liquid nitrogen for freezing food. [1] Moto was run by executive chef Homaro Cantu until his suicide in 2015.
Wylie Dufresne (born June 3, 1970) is an American chef. He was previously the owner of Du's Donuts and the former chef and owner of the wd~50 and Alder restaurants in Manhattan. He now owns Stretch Pizza on 24th Street and Park in Manhattan. Dufresne is a leading American proponent of molecular gastronomy, the movement to incorporate science ...
Category. : Molecular gastronomy. Wikimedia Commons has media related to Molecular gastronomy. This category covers techniques, restaurants and individuals associated with molecular gastronomy .
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